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A New Way to Look at the Industry

A New Way to Look at the Industry

You’ll notice some changes in our annual report, “Today’s Specialty Food Consumer.” This year, the Specialty Food Association and Mintel revised the food and beverage examples used to identify specialty food consumers.

For example, foods once considered niche, like Greek yogurt, have now moved into the mainstream. This has allowed us to fine-tune the definition of specialty foods to reflect products with a premium status.

As a result, this year’s figures represent a drop from 2013. This year 59 percent of U.S. consumers purchased specialty foods, versus 74 percent last year. The good news is that the difference reflects the redefinition rather than declining purchases; Mintel estimates that the industry experienced a sales growth of about 8 percent in 2014.

While signs point to a healthy marketplace, future challenges could arise if the trade doesn’t expand its reach beyond its core consumers, who are largely young, between the ages of 18 and 44. According to the U.S. Census Bureau, adults in that age group represent 36.1 percent of the 2014 U.S. population, a number expected to dip closer to 35 percent in the next five years. Though Mintel expects this group to ... Continue Reading

What Investors Want from Specialty Foods

What Investors Want from Specialty Foods

Specialty food producers haven’t traditionally inspired investor interest, because they don’t generally provide the quick returns that investors want. Today, however, the ability of small, agile producers to bring innovative products to market is fueling a high level of activity in specialty food investment and acquisition.

Large consumer packaged goods marketers have trolled the aisles of the Fancy Food Show for years to track trends and identify new product ideas. Recognizing that thousands of smaller companies can develop products faster than they can, they are now looking to acquire brands with some traction and growth potential, often keeping them as independent business units.

It sounds like good news for those looking to sell or grow their business. Investors don’t aspire to be in your business but rather to get out at a profit, so they invest in companies that can grow or be acquired quickly, offering a relatively fast and lucrative exit. But it’s not for everyone.

Taking on investment can dramatically change the nature of your business. Investors will hold you accountable to their goals as shareholders, almost always centered on growth. If you find a good match, you can accomplish great things. When your ... Continue Reading

The Plight of the Honeybee

The Plight of the Honeybee

If bees continue to die at the current rate, about one in three bites of food you take could be affected. The risks go far beyond honey and fruit supply, and several groups are taking action—but research is still lacking in answers. Learn the latest thinking on the causes, the first steps toward solutions, and why even the president has taken a stand.

By Julie Besonen

Last year 50,000 dead bumblebees greeted customers in a Target parking lot in Wilsonville, Ore. Shortly after that, an Ontario beekeeper reported the sudden death of 37 million of his honeybees. In Southwest China, where wild bees have been decimated, farmers hand-pollinate apple and pear orchards with paint brushes; children are employed to climb trees to reach the highest blossoms. The financial risk is clear: insect-pollinated crops in the U.S. are worth $18 billion to $27 billion annually. Worldwide, that number is $217 billion, according to Sarina Jepsen, the Endangered Species program director at The Xerces Society, a nonprofit organization that protects invertebrate wildlife.

The bee crisis has gained attention in recent years, but these and similar stories around the world illustrate just how serious the problem has become. Amid the ... Continue Reading

Buyers' Picks: Appetizers & Hors d’Oeuvres for Holiday Entertaining

Buyers' Picks: Appetizers & Hors d’Oeuvres for Holiday Entertaining

As party season kicks off, starters and small bites will be on consumers’ minds. From classic cheeses and charcuterie to Sriracha hummus and pickles, these popular offerings are guaranteed crowd-pleasers.

Compiled by Nicole Potenza Denis

Emil Rufolo, Di Bruno Bros., Philadelphia, PA

  • Crisp & Co. and Victory Brewing Co. Pint Pickles
  • Hope Foods Organic Sriracha Hummus
  • The Rogers Collection Finca Pascualete Retorta Cheese
  • Smoking Goose Delaware Fireball Salame
  • Wausome Foods Clever Cheddar Cheese Crisps

Raph Mogannam, Bi-Rite Market, 
San Francisco, CA

  • Good Faith Farm Raw Organic Lucques Olives
  • Olli Salumeria Norcino Salame
  • Olympic Provisions Saucisson D’Arles
  • Point Reyes Farmstead Cheese Co. Hand-Pulled Mozzarella
  • Rustic Bakery Olive Oil & Sel Gris Sourdough Flatbread

Sara Feinberg, Market Hall Foods, Oakland, CA

  • KL Keller Foodways Dukkah
  • La Nicchia Crunchy Capers (Capperi Croccante)
  • Marin French Cheese Grilling Brie with Apple Pecan Topping
  • Nduja Artisans Nduja Spicy Calabrian Spreadable Salami
  • Point Reyes Farmstead Cheese Co. Original Blue

Lydia Burns, Pastoral Artisan Cheese, Bread & Wine, Chicago, IL

  • Andante Dairy Etude
  • La Quercia Borsellino Salami
  • Pastoral House-Made Pimento Cheese
  • Pear Tree Strawberry Rhubarb Jam
  • Potter’s Crackers Caramelized Onion Crisps

Mallory Sofferin, Sweet Grass Dairy, Thomasville, GA

  • Creminelli Casalingo Handcrafted Italian Salami
  • Miss Jenny’s Traditional Bread & Butter ... Continue Reading

2014 Lifetime Achievement Awards

2014 Lifetime Achievement Awards

In this inaugural event, the Specialty Food Association honors five pioneers who paved the way for specialty foods to thrive in the U.S. The 2014 Lifetime Achievement Awards recognize Harold Anderson, Mario Foah, Tony Matthews, Max Ries, and Russ Vernon.

By Nicole Potenza Denis

In April, the Specialty Food Association’s board of directors formed a committee to nominate and honor those who could be considered founders and pioneers of bringing specialty foods to the U.S. market. With 120 names considered—ranging from founding members of the association to those who introduced unknown foods to the American palate—the committee was given the task to identify five to become the inaugural recipients of the association’s Lifetime Achievement Awards.

“The mission of these awards is to identify and celebrate the actions and special qualities of those persons widely recognized as having grown the industry, improved the association, inspired companies, and nurtured individuals,” says Ron Tanner, vice president of philanthropy, government, and industry relations. “It is our plan, moving forward, to create a Hall of Fame, where each year five people will become Lifetime Achievement award recipients.”

The stories of these five specialty food visionaries and entrepreneurs tell of ... Continue Reading

Easy Pairings: Hard Cider and Cheese

Easy Pairings: Hard Cider and Cheese

Get ready to embrace the next big thing in food and beverage tastings.

By Janet Fletcher

Good news, cheese fans: a new pairing is afoot. Just as many were feeling comfortable pairing cheese with wine and beer, along comes hard cider. Sales of craft cider are bubbling over, with more cideries opening than American apple growers can supply. Cider Guide, an online resource, lists 241 domestic producers in 35 states. Clearly it’s time to hunker down, sample the world’s cider styles, and explore their affinities with specialty cheese.

Understanding the Cider and Cheese Connection

“Apple trees and grass both love rain,” says Gregory Hall, proprietor of Michigan’s Virtue Cider, to explain why cider- and cheese-producing regions often overlap. Think Normandy and Camembert; Asturias and Cabrales; Somerset and Cheddar. Domestically, hard cider production is booming in places like Vermont, Oregon, and California’s Sonoma County, all laden with creameries, too.

The ciders drawing consumer attention today bear no resemblance to the sweet apple cider on supermarket shelves. Hard cider is fermented juice, with an alcohol content ranging typically from 5 percent to 8 percent. Purists say the best hard ciders require a blend of Old World apples rare ... Continue Reading

Domonic Biggi: Adding Just the Right Flavor

Domonic Biggi: Adding Just the Right Flavor

Adding Just the Right Flavor

By Julie Besonen

At the outset of the Great Depression, Rose Biggi started Beaverton Foods selling horseradish door to door. Today the company garners more than $25 million in sales every year, selling 600 SKUs of mustards, salsas, sauces, and, of course, horseradish.

When thinking of Italian ingredients, horseradish is not the first food that springs to mind. But the sinus-clearing white root is what helped the Italian immigrant Biggi family get through the Great Depression in Beaverton, Ore. Not by eating it, however.

The Drive to Survive

In 1929, Rose Biggi started grating and bottling her husband Louis’ horseradish crop, working out of their basement. She traded the condiment for meat at the butcher’s, peddled it door to door, and sold it for 10 cents a jar at a nearby grocery store owned by Eve and Fred Grubmeyer. That store grew into a chain, Fred Meyer, which today has more than a dozen locations in Oregon, Alaska, and Washington. The company Rose founded, Beaverton Foods, spread far beyond the Pacific Northwest to the shelves of almost every grocer in the United States as well as many retail outlets in Canada and Europe.

Today ... Continue Reading

Category Spotlight: Smart Cookies

Category Spotlight: Smart Cookies

Whether they are crunchy or chewy, beautifully decorated or pleasingly simple, cookies continue to be a go-to treat for shoppers. Learn how innovative flavors and better-for-you ingredients are driving sales in this increasingly strong category.

By Kara Mayer Robinson

Cookies capture consumer attention by offering everything from classic flavors in a fresh, homemade style to creative combinations that entice curious palates. Retail sales are on the rise for cookies, increasing 12.1 percent from 2011 to 2013, according to the 2014 “State of the Specialty Food Industry” report by the Specialty Food Association and Mintel 
(p. 81), and that trajectory is expected to continue. Behind the growth is an unlikely duo: high consumer demand for both health and indulgence. Innovations that help producers position their cookies as healthier choices as well as those offering satisfying decadence are poised to succeed.

A plethora of new cookie flavors and ingredients have flooded the market. Small-scale producers are leading the innovation charge, developing new flavor combinations and incorporating a range of ingredients, many of which have a healthy spin. Bigger suppliers, such as Nabisco and Pepperidge Farm, have followed suit, showing that specialty leaders are on to a lasting formula.

A Healthier Approach ... Continue Reading

Product Roundup: New Holiday Chocolates

Product Roundup: New Holiday Chocolates

The star of many holidays throughout the year, chocolates have special privileges during the winter season.

By Dina Cheney

Not only do they come in all shapes, sizes, and packaging, but also unique ingredients abound as flavors run wild to entice shoppers seeking festive and nostalgic options. From stocking stuffers to full-fledged assortments, these chocolates, new for this holiday season, feature autumnal or wintry themes, such as citrus, pumpkin, apple, ginger, peppermint, and cinnamon.

Chocolate Chocolate Chocolate New Cube Gift Boxes. New 6-ounce Cube gift boxes come in six flavors, including the wintry creme mints and rocky road marshmallow (plus sea salt popcorn bites, almond butter toffee, peanut butter pretzels, and sea salt pecan burrs). A take on peppermint patties, the creme mints are mint fondant covered in dark chocolate. Rocky road marshmallow starts with a century-old recipe for marshmallows, made with Madagascar vanilla, covered in milk chocolate and topped with roasted almonds. All of the chocolate—prepared with cane sugar in small batches by this 33-year-old company—is fair trade certified. chocolatechocolate.com


Chuao Chocolatier Peace, Love & Peppermint Bar. What began as a bonbon in a holiday set last year has returned as a Chuao chocolate bar. In this ... Continue Reading

Product Roundup: Must-Have Holiday Gift Packs

Product Roundup: Must-Have Holiday Gift Packs

Food gifts have universal appeal around the holidays. From whimsical stocking stuffers to sophisticated packages, these gift-ready products will draw customers back for more. DIY hard cider and tasting party kits are ideal for foodies, but a gourmet s’mores kit will delight all ages. Illustrated British cookie tins display artistry, while an innovative condiment set, featuring pumpkin ketchups and bacon jam, showcases culinary ingenuity.

By Dina Cheney

Artisan Biscuits and The Fine Cheese Co. Seasons Gift Tins. For its new line of seasonal cookie tins, Artisan Biscuits commissioned British artist Clare Melinsky to depict the four seasons through eight linocut illustrations (two per season). Each round silver tin embossed with the wraparound design contains all-butter cookies in a variety of seasonal flavors and themed shapes. The autumn tins feature Toffee Apple Hedgehogs or Double Chocolate and Hazelnut Squirrels, while the winter tins are filled with Mincemeat Robbins and White Chocolate and Cranberry Stars. artisanbiscuits.co.uk; finecheese.co.uk


Brix 4-Piece Tasting Party Gift Set with Cutting Board & Knife. When pulmonologist Dr. Nick Proia found a dearth of chocolates on the market that paired well with wine, he decided to create some. The company’s new kit includes everything ... Continue Reading

The Kind Movement: Specialty Snacks Fuel a Social Mission

The Kind Movement: Specialty Snacks Fuel a Social Mission

Kind Snacks shows exactly what’s in a name through projects that aim to make the world a little kinder. Its newest campaigns prove this company continues to innovate and practice what it preaches.

By Denise Shoukas

Kind Snacks, known for its popular line of snack bars, lives its name daily with a commitment to making the world a little kinder. Founder and CEO Daniel Lubetzky, who first made a social impact in 1994 when he founded PeaceWorks Foods, a “not-only-for-profit” food company, was recognized by Time magazine in 2009 as one of 25 responsibility pioneers, while BusinessWeek named him one of America’s most promising social entrepreneurs.

Lubetzky earned those titles in part by creating Kind and the Kind Movement in 2003, a social arm of his company devoted to encouraging random acts of kindness around the world. Today, his specialty snack business continues to inspire good deeds. “We firmly believe there is more to business than just profit,” says Lubetzky. “Our promise is to be a company that is both economically sustainable and socially impactful.”

The concept… Lubetzky grew up hearing stories from his father, a Holocaust survivor, about the power of kindness. As much as he spoke ... Continue Reading

Recipes: Seasonal Sips

Recipes: Seasonal Sips

Autumn means shorter days, cooler temperatures, and darker, spicier drinks to keep everyone toasty and festive throughout the season.

By Kara Newman

Barrel-aged brown spirits, like cognac and whiskey, often form the warming backbone of autumnal drinks, and accents include maple syrup and plenty of baking spice, whether in form of bitters or spiced liqueurs. We asked three mixologists to showcase the best of the seasonal market produce, from just-picked apples and pears to the Thanksgiving staple, pumpkin, in a seasonally inspired cocktail. Below, find recipes for three fall aperitifs to inspire drink menus right now.

Try the Recipes:

Recipes: Bites of Bliss

Recipes: Bites of Bliss

Trending flavors and ingredients—green tea, chipotle, and pistachio—elevate these hors d'oeuvres into attention-garnering appetizers.

By Joanna Pruess

Taking advantage of flavor trends is a surefire way to garner customer interest and drive sales. With the approaching holiday season, appetizers and hors d’oeuvres are on top of consumers’ minds for parties and other social gatherings. Green tea, chipotle, and pistachio stand out as rising trends for their sheer versatility in dishes both savory and sweet. These ingredient infusions inspired the following creations, perfect for the trend-savvy host or hostess.


Peruvian Ingredients Pack a Punch

Peruvian Ingredients Pack a Punch

“Flavor tourists” looking to travel the world through culinary experiences can mark Peru as the next destination. Distinctive ingredients and traditional products are making their way into the global market. Purple ingredients, like corn and potatoes, are standing out as authentic and “healing” foods; Packaged Facts predicts beverages made from purple corn will be the next nutritional powerhouse, while mixologists will love how well it pairs with the brandy pisco. Aji peppers, which have a light, fruity heat, will see expanded applications in sauces and as ingredients for snacks. And amaranth and pichuberry will give quinoa a run for its money. “As more consumers seek more exciting foods and are willing to explore with foods that have more zest, spice, and are foreign in origin, they’ll be attracted to dishes from Peru,” says Rick Zambrano, food research editor at Packaged Facts.—D.S.

Small Specialty Stores Are Big

Small Specialty Stores Are Big

Good news for the specialty food industry: a new study by the Food Marketing Institute found that for a growing number of people, the “primary store” is no longer king. Instead, shoppers are opting to make multiple stops for groceries. It’s a surprising find for many, considering how busy consumers see themselves today, but the study shows that these shoppers are driven by a desire for fresh, high-quality food and are willing to travel farther and pay more for it. Also influencing the trend is the disappearance of the “primary shopper” in each household; more members of the household are sharing the duties.

While the survey shows that most shoppers still go to conventional grocery stores and super-centers for staples, they can’t always find what they’re looking for, particularly a good mix of value, quality, and private-label options. Offering an abundant mix of locally sourced, high-quality fresh items stands to make specialty food stores a regular stop for shoppers.—D.S.

Substance and Style Drive Craft Beer Drinkers

Substance and Style Drive Craft Beer Drinkers

When choosing a favorite style of craft beer, many imbibers believe you are what you drink. According to new Mintel research, 70 percent of 25- to 34-year-old craft beer drinkers say the brand of beer they drink says a lot about them, and 66 percent say the style of beer does the same. “What we found in our research is that craft beer drinkers are more engaged than the general beer drinker,” says Mintel food and drink analyst Beth Bloom.

The craft beer market has more than doubled in the past five years and sales are expected to reach $20 billion in 2014, according to Mintel. The specialized market has helped create a consumer base with more discerning tastes and a desire to share that knowledge. With 53 percent of respondents saying they like to share what they know about craft beer with others, craft drinkers are helping to build a strong following for local breweries based on word of mouth. “Word of mouth is a huge driver, either person to person or via social media,” says Julia Herz, craft beer program director for the Brewers Association.

These findings, Bloom says, mean craft beer manufacturers can focus on quality and ... Continue Reading

Global Eats: The Feast of the Seven Fishes

Global Eats: The Feast of the Seven Fishes

While its origins are rooted in Roman Catholic traditions, this Italian Christmas Eve seafood extravaganza may be more popular—and outsized—in the United States.

By Denise Purcell

Known in America as the Feast of the Seven Fishes (the plural is intentional), the Christmas Eve seafood fest is one of the most recognized Italian holiday meal traditions. Yet its origins are not completely clear. The Old World folk tradition reportedly started in Naples, Calabria, and Sicily and is not typically practiced in the northern parts of Italy. Some even say the assignment of seven fish, specifically, is more of an Italian-American custom.

The Beginnings

One thing is certain: a big meal incorporating seafood on Christmas Eve is customary in Italy. Traditionally, Italian Catholics, fasting in anticipation of the birth of the baby Jesus on Christmas Day, would refuse to eat until they received Holy Communion during Midnight Mass, after which la Vigilia or Christmas Eve dinner would begin.
Christmas Eve is a day of abstinence, dating back to around the fourth century, in which the Catholic Church prohibited the consumption of meat and milk products. Traditionally, since observant Catholics couldn’t eat meat or butter on these days, they would ... Continue Reading

Recipe: Pistachio-Crusted Swordfish Kabobs with Thai Red Chile Dipping Sauce

Recipe: Pistachio-Crusted Swordfish Kabobs with Thai Red Chile Dipping Sauce

Pistachios seem to be the nut du jour and a new health-food darling, offering plenty of nutrients, fiber, and mostly unsaturated fat. That they are now readily available already shelled likely counts for a good part of their appeal to anyone who sells prepared foods. They suit savory and sweet dishes alike.

By Joanna Pruess

For swordfish kabobs, the spring green nuts are blended with coarse cornmeal and parmesan cheese into a toothsome light coating. Serve these juicy cubes of swordfish individually with the zesty dipping sauce, or make them into kebabs with fish alone, or even add alternating slices of red bell pepper, onion, and zucchini.

See other related recipes in Bites of Bliss.

Yield: 8 (3-cube) kabobs or 24 individual cubes
Prep time: 30 minutes
Shelf life: 1 to 2 days

Ingredients

8 (6-inch) bamboo skewers or 24 long toothpicks
Non-stick vegetable spray

Dipping Sauce:
1 cup plain Greek yogurt, preferably not non-fat
2 ⅔ cup mayonnaise
3 tablespoons minced shallot
2 tablespoon minced flat-leaf parsley
1 tablespoon freshly squeezed lemon juice
½ teaspoon Thai red chile paste, or to taste
Salt

Kabobs:
¾ cup shelled pistachios
⅓ cup coarse cornmeal
2 tablespoons grated Parmesan cheese
1 tablespoon minced flat ... Continue Reading

Recipe: Spicy Mexican Meatballs with Corn in Chipotle Sauce

Recipe: Spicy Mexican Meatballs with Corn in Chipotle Sauce

When it comes to heat, Americans have truly embraced higher levels on the Scoville scale. Jalapeños are now as common as bell peppers.

By Joanna Pruess

As Tex-Mex food continues to capture an even greater audience across the country and even abroad, smoke-dried jalapeños, or chipotles, have come into their own. The chiles are typically canned whole and packed in adobo sauce, but a pureed form is also available.

Chipotles are a natural seasoning for the sauce served with these Mexican meatballs. These flavorful appetizers in a chipotle-tomato sauce are enlivened with corn kernels, tortilla chips, herbs, and spices.

See other related recipes in Bites of Bliss.

Yield: 20 meatballs
Prep time: about 40 minutes
Shelf life: Several days when refrigerated in the sauce

Ingredients

Non-stick vegetable spray
⅓ cup finely crushed tortilla chips
¼ cup finely chopped onion, plus 1/2 cup chopped onion for the sauce
½ tablespoon finely chopped garlic, plus 1 tablespoon finely chopped garlic for the sauce
3 tablespoons grated cotija cheese, plus cotija cheese to garnish the meatballs
7 ounces each ground beef and ground pork
1 large egg, beaten
1 tablespoon Worcestershire sauce
½ teaspoon ground cumin
½ teaspoon dried oregano leaves
Salt and freshly ... Continue Reading

Recipe: Green Tea Dumplings with Asian Dipping Sauce

Recipe: Green Tea Dumplings with Asian Dipping Sauce

Green tea remains high on the list of favorite contemporary flavors.

By Joanna Pruess

As the health benefits have been extolled repeatedly, green teas are used in everything from ice cream and macarons to vinaigrettes and blended drinks—not to mention toothpaste and deodorant.

Powdered green tea does double duty in these tasty Chinese dumplings, delivering its unique flavor and color as part of the dough and the filling. The recipe, courtesy of Danny Lee, a former Chinese cooking professor at the Culinary Institute of America, is served with a traditional dipping sauce.

See other related recipes in Bites of Bliss.

Yield: about 24 dumplings
Prep time: about 70 minutes
Shelf life: uncooked 1 to 2 days; best served same day once cooked

Ingredients

Dough:
1 teaspoon matcha green tea
1 teaspoon sugar
1/2 pound (1 3/4 cup) all-purpose flour

Filling:
6 ounces ground pork
5 ounces finely shredded napa or Savoy cabbage
½ large egg, beaten
1 tablespoon finely chopped scallion, including green part
2 teaspoons minced fresh ginger
1 teaspoon finely ground green tea leaves (use either matcha or pulverize the leaves)
½ teaspoon salt
¼ teaspoon ground white pepper
1 tablespoon soy sauce
2 teaspoons sesame oil, plus ... Continue Reading

Recipe: Harvest Moon

Recipe: Harvest Moon

Bright and refreshing, this drink makes the most of autumn apple and spice.  Although Abou-Ganim makes his own ginger-cinnamon syrup, equal parts Toriani cinnamon and ginger syrup will create a similar result.

By Kara Newman

See other related recipes in Seasonal Sips.

Created by Tony Abou-Ganim

Yield: 1 drink
Prep time: 2 minutes (longer if preparing homemade ginger-cinnamon syrup)

Ingredients

2 ounces cloudy apple juice
1 ½ ounces Cognac
1 ounce fresh lemon juice
½ ounce Domaine de Canton Ginger Liqueur
½ ounce ginger-cinnamon syrup
ginger beer
apple, sliced, for garnish

Method

  1. In a cocktail shaker, combine all ingredients except ginger beer, with ice. Shake well.
  2. Strain into an Old Fashioned glass over fresh ice. Top off with ginger beer.
  3. Garnish with apple slices.

Recipe: Pumpkin Sour

Recipe: Pumpkin Sour

A particularly fun drink to serve around Halloween, this cocktail calls for allspice dram—liqueur flavored with allspice berries. Also known as pimento dram, this liqueur is an essential component of tiki drinks, so it’s worth keeping a bottle on hand.

By Kara Newman

See other related recipes in Seasonal Sips.

Created by Natasha David

Yield:  1 drink
Prep Time:  2 minutes

Ingredients

2 ounces Basil Hayden’s Bourbon
½ ounce fresh orange juice
½ ounce lemon juice
½ ounce maple syrup
1 heaping bar spoon canned pumpkin puree
3 dashes Angostura bitters
1 ounce allspice dram
3 to 4 pieces candy corn, for garnish

Method

  1. Combine all ingredients except garnish into a mixing tin, add ice, and shake vigorously.
  2. Strain into rocks glass over fresh ice.
  3. Garnish with skewered candy corn. 

Recipe: After Dark

Recipe: After Dark

This spirits-forward nightcap gives a clean, autumn-appropriate pear lilt to vodka, the top-selling spirit. It’s especially welcome early in the season, on those warmer “Indian summer” days.

By Kara Newman

See other related recipes in Seasonal Sips.

Created by Natasha David

Yield:  1 drink
Prep Time:  2 minutes

Ingredients

1 ½ ounces Hangar 1 Vodka
1 ½ ounces Dolin Blanc Vermouth
½ ounce Clear Creek Distillery Pear Eau de Vie
1 dash absinthe
cucumber, sliced, for garnish

Method

  1. In a mixing glass, combine all ingredients with ice. Stir well to chill.
  2. Strain into a coupe glass or 5-ounce Champagne glass.
  3. Garnish by floating a cucumber slice on top of the drink.
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